Fish Gratin

Cook Time 30 minutes

Servings 4


4 x 180g white fish fillets (Blue Eye fillets or Murray cod)

2 large ripe tomatoes, peeled, deseeded, and diced.

2 French shallots, chopped finely

30ml dry white wine

500ml fish stock

2 sprigs of parsley

2 tbsp olive oil

Salt and pepper to taste

Bechamel Sauce

50g butter

50g flour

400ml warm milk

½ small lemon, juiced

Salt and pepper


Place the stock, a pinch of salt, parsley, and fish into a sauté pan. The liquid should just cover the fish, if not fill up with extra water. Bring up to a gentle simmer over a medium heat and poach the fish for about 5 - 7 minutes on low heat. Then carefully remove with a slotted spoon and drain on some paper towel.

Heat the oil in a frying pan and sauté the shallots and garlic for a few minutes on medium to high heat then add the tomatoes. Stir well then add wine, salt and pepper and continue for 2 - 3 minutes until the tomatoes break down and a lot of the liquid has evaporated.

Preheat the oven to grill.

For the bechamel, melt the butter in a saucepan over medium heat. Add flour and stir for a minute to cook off the flour. Gradually whisk in the milk and cook over medium heat until the sauce begins to boil and thicken. Add the lemon juice, salt and pepper.

Spread some of the béchamel on the base of a baking dish. Arrange the fish fillets on top then spread the tomatoes over. Pour the remaining bechamel sauce over the top and place under the grill for 3 - 4 minutes or until golden and bubbly. Serve with steamed greens and potatoes or rice.


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